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Creamy Dreamy Mushroom Burger

This burger is a meal in itself. It combines some of my favorite foods and hopefully some of yours. I love the rich cheesy cream sauce, which enriches the woodsy flavor of the beef. Topped off with fresh spinach leaves on a lightly toasted multi grain roll completes one of my favorite meals.


Creamy Mushroom and Onion Sauce
3-4 tablespoons Colavita Extra Virgin Olive Oil
2 tablespoons unsalted butter
1/2 large vidalia onion, thinly sliced (set aside other half for patty mixture)
4-6 crimini mushrooms, sliced. (purchase a 6 oz package, set aside remaining mushrooms for patty mixture)
1 garlic clove, finely chopped
1 package Boursin gournay cheese with garlic and herbs (5.2 oz package)
1/4 cup Sutter Home Chardonnay Wine
1 teaspoon tarragon
1/2 cup blended quick oats (measure before blending)
1/2 cup chopped vidalia onion
1 cup chopped crimini mushroom (about 2-3 mushrooms)
1 garlic clove, finely chopped
1 egg
1/2 cup heavy cream
1 1/2 pound ground chuck
1 teaspoon ground sea salt
1 teaspoon ground pepper
Vegetable Oil, for brushing the grill rack
6 multi grain Kaiser roll, split
1 package baby spinach


Directions Preheat gas grill to medium-high. To make creamy mushroom and onion sauce, place medium size cast iron fry pan (or fireproof skillet) on top of grill rack. Combine olive oil and melt butter. Add sliced onions and cook for about 3 minutes then add sliced mushrooms and chopped garlic. Cook for another few minutes, stirring occasionally. Remove pan from the grill and set aside while you prepare patty mixture. To make patties combined tarragon, blended quick oats, onion, mushrooms, and garlic. Stir mixture while adding egg and cream. Blend in ground chuck, mix well while handling the meat as little as possible. Season mixture with salt and pepper. Divide into 6 equal portions and form into patties. Brush the grill rack with oil. Place the patties on the rack, close cover and cook for about 4 minutes. Turn the patties (only once) and continue for about another 3-4 minutes. Be sure to place burgers strategically so there is room on the rack for the skillet to finish the onion/mushroom sauce. When the patties are done, (internal temperature just about 160 degrees) remove to a platter and cover to keep warm as meat settles. Continue with sauce by adding Boursin cheese to heated mixture stirring constantly until melted. Finish sauce by stirring in wine. Place rolls, cut side down on the grill rack to toast lightly. To assemble burgers, place spinach leafs on the bottom half of each toasted bun; place a spoonful of sauce on the spinach as well as on the roll top. Then place the cooked patties onto the roll bottom, add roll top and serve.


The sauce can be a bit runny so keep plenty of napkins on hand. Though as the sauce cools the cheese will solidify, enjoy!